– Peel and hollow out the kohlrabi, steam in salted water for 15 minutes until soft – Bring the milk to the boil, sprinkle in the groats and allow to swell for 15 minutes at a low temperature – Fold the crème fraîche and cheese into the groats – Season with salt, season with pepper and fill into the kohlrabi For the sauce – Cut the young onion into small rings and sauté in butter together with the kohlrabi greens and the hollowed out kohlrabi remains.
-Place kohlrabi on top and steam over medium heat until soft – Keep kohlrabi warm and blend stock with whipped cream, clear soup and spices
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!
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